Fiery Indian Lamb and Cauliflower Recipe - Low Carb & Healthy
Low carb recipe for Fiery Indian Lamb and Cauliflower which belongs to the Pork and Lamb recipe category.
- 1 pound (455 g) lean lamb
- 4 cloves garlic, crushed
- 2 teaspoons grated ginger
- 2 teaspoons red pepper flakes
- 1 teaspoons ground cumin
- 2 teaspoons pepper
- 2 tablespoons (28 g) butter
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, chopped
- cup (115 g) plain yogurt
- head cauliflower, in small florets
- Salt to taste
Trim the lamb well and cut it into - to 1-inch (1.
3- to 2.
Put it in a mixing bowl and add the garlic, ginger, red pepper, cumin, and pepper.
Stir to coat all the lamb cubes evenly and let the lamb sit in this dry marinade for at least 15 minutes.
Melt the butter in a large, heavy skillet over medium-low heat and add the olive oil.
Now add the onion and saute until it's translucent and turning golden.
Stir in the yogurt until smooth.
Now add the lamb cubes and stir to coat.
Let this cook on low heat until the lamb cubes are no longer pink and all excess water has cooked off the yogurt.
Now add 1 cup (240 ml) water and let the lamb simmer until the liquid is reduced by half and the lamb cubes are quite tender.
Stir in the cauliflower, cover, and let the whole thing simmer for 15 minutes or until the cauliflower is tender.
Uncover, simmer another 5 minutes to boil off extra liquid, and season with salt to taste.
3 to 4 servings
Assuming 3, each will have 24 g protein; 9 g carbohydrate; 2 g dietary fiber; 7 g usable carbs.